Ingredients

Method

• 8 free-range, skin-on, bone-in chicken thighs
• 100–200 g baby fennel
• 3–4 oranges, juiced
• ¼ cup olive oil
• 5 cloves garlic, crushed
• 5 g thyme, leaves picked
• 2 T salt
For the chimichurri, mix:
• 60 g coriander, finely chopped
• 30 g mint, finely chopped
• 2 cloves garlic, minced
• 1 green chilli
• ⅓ cup olive oil
• 1 T red wine vinegar
• salt, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Place the chicken thighs in a roasting dish. Cut the fennel in half lengthways and place between the chicken pieces. Mix the orange juice, olive oil, garlic, thyme and salt. Pour over the chicken and top with some sliced orange. Roast for 25–30 minutes.

2 Serve the chicken with the chimichurri spooned over it.

Find more chicken recipes here.

Photographs: Jan Ras
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira